Sweet Fresh Corn and Tender Baby Green Lima Beans Drenched With Cream

I can't find any recipes of of corn and lima beans together except for succotash. So here are two recipes that have lima beans with cream and creamed corn.

Stewed Lima Beans
Put the beans into boiling water, and cook until tender, but not till they fall to pieces. Fresh beans should cook an hour or more, and dry ones require from two to three hours, unless previously soaked. They are much better to simmer slowly than to boil hard. They should be cooked nearly dry. Season with salt, and a cup of thin cream or rich milk to each pint of beans. Simmer for a few minutes after the cream is turned in. Should it happen that the beans become tender before the water is sufficiently evaporated, do not drain off the water, but thicken with a little flour. A little flour stirred in with the cream, even when the water is nearly evaporated, may be preferred by some, or the cream may be omitted entirely.

~Every-day Dishes and Every-day Work by Ella Ervilla Kellogg, copyright 1897

Creamed Corn

Husk and clean silk from the corn. To cream 6 large ears of corn, which is 6 to 8 servings, you will need the following ingredients:

3 tbsp of butter or margarine 1/4 cup minced onion 1 tsp. sugar Half and half or cream Salt and pepper to taste

Cut the kernels off the cob into a deep sided bowl. This will help catch some of the corn as it splatters when trimming it off.

Stand the cob on end, holding on to the stem end. Using a sharp knife, slice down the side of the cob, cutting the kernels off.

Rotate the cob after each slice and make another cut down the side of the cob. Repeat this procedure until all the kernels are cut off the cob.

Then scrape down the sides of the cob with the back of the knife to remove any remaining pulp and milk from the cob. When all the ears are cleaned, set the bowl of corn aside.

In a large saucepan melt the butter over medium high heat and then add the onions. Sauté the onions in the butter until they are soft and translucent.

Add the corn and sugar. Stir to combine evenly. Cook over medium heat until hot and then allow the corn to cook another 3 to 5 minutes. Stir the corn often as it is cooking.

After the corn has cooked for 3 to 5 minutes, turn the heat to low and add 2 to 3 tablespoons of half and half to the corn. If the corn is still too dry, add 1 or 2 more tablespoons of half and half but be careful not to add too much. You do not want the corn to get soupy.

Add salt and pepper to desired taste and then bring the corn back to a simmer, cover, and allow it to cook another 5 to 6 minutes. Stir once or twice during this time. The corn should be tender when done.

Serve immediately while hot or cover and turn the heat down to very low to keep it warm until ready to serve.

~All About Sweet Corn (Check these guys out. Every way to cook corn imaginable! I can't wait to try some of them. Especially the grilled corn... next summer)

Also, I discovered on Polyvore.com that someone is doing essentially what I'm doing here, but she's doing it with clothes! So I'm going to add her posting for Sweet Fresh Corn and Tender Baby Green Lima Beans, Drenched in Cream here! And if you are interested, then you can look at her other clothing ideas across the top of the Polyvore page.